Description
This popular dish originates from Sichuan. The pork is crispy on the outside and succulent on the inside. The sauce has the perfect balance of sweet and sour. Serve with rice, if desired.
Ingredients
- 8 ounces pork loin
- 1 teaspoon rice wine
- ⅔ teaspoon salt, divided
- 1 pinch monosodium glutamate (MSG)
- ½ cup chicken stock
- ¼ cup cornstarch, divided
- 2 ½ tablespoons white sugar
- 2 tablespoons vinegar
- ⅔ teaspoon soy sauce
- 2 eggs
- 1 ¼ cups vegetable oil for frying
- 3 cloves garlic, minced
- 1 (3/4 inch thick) slice ginger, minced
- 4 spring onions, finely chopped
Instructions
- Pound pork to 1/3-inch thickness using a meat mallet. Slice into 1 1/2-inch strips.
- Combine pork strips
- rice wine
- 1/3 teaspoon salt
- and monosodium glutamate in a bowl. Marinate in the refrigerator for 30 minutes.
- Mix remaining 1/3 teaspoon salt
- chicken stock
- 1 tablespoon cornstarch
- sugar
- vinegar
- and soy sauce in a bowl to make sauce.
- Beat eggs with remaining 3 tablespoons cornstarch in a bowl until smooth. Add pork strips; stir to coat.
- Heat oil in a wok or large saucepan to 280 degrees F (140 degrees C). Add pork strips one at a time to the hot oil. Cook until lightly golden
- about 2 minutes. Transfer to a paper towel-lined plate with a slotted spoon.
- Heat oil to 340 degrees F (170 degrees C). Return pork to the hot oil. Cook until golden brown
- about 2 minutes. Transfer to a serving plate with the slotted spoon.
- Drain all but 2 tablespoons oil from the wok. Cook and stir garlic and ginger in the hot oil until fragrant
- about 30 seconds. Add sauce and spring onions; cook and stir until sauce begins to thicken
- 4 to 5 minutes. Pour sauce over the pork on the serving plate.
Prep Time: 25 mins
Cook Time: 10 mins
Total Time: 1 hr 5 mins
Servings: 2